all c’s soup - a soup containing carrots, cashews, curry, and corn!
clean and chop up 7-8 large carrots (we had a bunch in the back of the fridge we had forgotten about) and put them in a pot of water to boil. you can use veggie broth instead if you like.
start soaking 1/2 cup cashews in enough water to cover them.
in 15 minutes, the carrots should be softened. drain the carrots, reserving the water for use later. grind the carrots in a food processor until they’re a fine-grained mush. re-add them the the reserved water in the pot.
drain the cashews, and grind them in the food processor with a little water. when it’s gotten to a consistently mushy texture, you’re done! add it into the pot.
turn the pot on low heat, and add in 1 tbsp spicy curry powder, 1-2 tsp salt, 1 tsp oregano, 1 bay leaf, a light dust of cinnamon, and a splash of soy milk if you want the soup extra creamy. keep it on low heat, covered, for 30 minutes.
after 30 minutes, make the soup really creamy! either using an immersion (handheld) blender, or in batches in your food processor, blend until all of the chunks of cashew and carrot dissolve.